2017～2018年江苏省食品添加剂风险监测结果分析
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摘要
目的研究江苏省食品添加剂的产品质量及存在的风险点。方法对江苏省范围内的食品添加剂进行风险监测,通过对江苏省2017-2018年食品添加剂抽样检查结果的汇总,分析近2年江苏省范围内食品添加剂的质量水平,总结食品添加剂的风险点并制定相应的监督防控措施。结果 2017～2018年江苏省共完成173批次食品添加剂的风险监测,抽检的食品添加剂样品涉及3类:单一食品添加剂、食品用香精及复配食品添加剂,其中溶剂残留检出9批次,塑化剂检出23批次,铝含量超过100 mg/kg检出6批次,检出未标识添加剂5批次。结论当前江苏省食品添加剂存在的风险点主要是溶剂残留、塑化剂残留、高铝成分检出及未如实标注添加剂成分等情况。食品添加剂生产企业及食品加工企业应加强对该类风险点的防控,同时监管部门需增强对食品添加剂的监管力度,制定对食品添加剂生产企业相关风险点的监管措施。
Objective To study the quality and risks of food additives in Jiangsu province. Methods The risk of food additives in Jiangsu province was monitored. Through the summary of the results of sampling inspection of food additives in Jiangsu Province in 2017-2018, the quality of food additives in Jiangsu province in the past 2 years was analyzed, the risk points of food additives were summarized and corresponding supervision and prevention measures were formulated. Results From 2017 to 2018, a total of 173 batches of food additives risk monitoring were completed in Jiangsu province, sampling samples of food additive involved in 3 categories: Single food additives, flavoring essence and compound food additive. The results shown there were 9 batches containing solvent residues, 23 batches containing plasticizer, 6 batches containing more than 100 mg/kg of aluminium, and 5 batches of unmarked additives. Conclusion The main risk points of food additives in Jiangsu province are solvent residues, plasticizer residues, high aluminum component and untruthful labeling of additives. Food additive manufacturers and food processing enterprises should strengthen the prevention and control of such risk points. Meanwhile, the supervision department should strengthen the supervision of food additives and formulate the supervision measures for the related risk points of food additive manufacturers.
Objective To study the quality and risks of food additives in Jiangsu province. Methods The risk of food additives in Jiangsu province was monitored. Through the summary of the results of sampling inspection of food additives in Jiangsu Province in 2017-2018, the quality of food additives in Jiangsu province in the past 2 years was analyzed, the risk points of food additives were summarized and corresponding supervision and prevention measures were formulated. Results From 2017 to 2018, a total of 173 batches of food additives risk monitoring were completed in Jiangsu province, sampling samples of food additive involved in 3 categories: Single food additives, flavoring essence and compound food additive. The results shown there were 9 batches containing solvent residues, 23 batches containing plasticizer, 6 batches containing more than 100 mg/kg of aluminium, and 5 batches of unmarked additives. Conclusion The main risk points of food additives in Jiangsu province are solvent residues, plasticizer residues, high aluminum component and untruthful labeling of additives. Food additive manufacturers and food processing enterprises should strengthen the prevention and control of such risk points. Meanwhile, the supervision department should strengthen the supervision of food additives and formulate the supervision measures for the related risk points of food additive manufacturers.
引文
[1]陈芳云.食品添加剂的应用与食品安全[J].中国质量技术监督,2015,(4):58-59.Chen FY.Application of food additives and food safety[J].China Qual Superv,2015,(4):58-59.
[2]朱婕妤.现代技术在食品添加剂检测中的应用与研究[J].食品安全导刊,2016,21:6.Zhu JY.Application and research of modern technology in the detection of food additives[J].China Food Safety Magaz,2016,21:6.
[3]山丽杰,臧秋霞,李向丽,等.影响消费者对食品添加剂风险感知的关键因素识别研究[J].自然辩证法通讯,2016,38(4):103-108.Shan LJ,Zang QX,Li XL,et al.The study of identifying critical factors influencing consumers'perception of food additives[J].J Dialect Nat,2016,38(4):103-108.
[4]陈双燕,翁健,骆立勇,等.2014-2016年临安市食品安全风险监测结果分析[J].实用预防医学,2018,(3):17-20.Chen SY,Weng J,Luo LY,et al.Risk analysis of food additives in Lin'an in 2014-2016[J].Praet Prey Med,2018,(3):17-20.
[5]高学英.2006-2013年邯郸市食品安全风险监测中食品添加剂的监测分析[J].医学动物防制,2014,(10):1069-1073.Gao XY.Monitoring analysis of food additives in food safety risk monitoring of Handan city during 2006-2013[J].J Med Pest Control,2014,(10):1069-1073.
[6]汪廷彩,洪泽淳,熊含鸿,等.2016年广东省糕点食品安全状况监测结果分析[J].食品安全质量检测学报,2018,9(12):50-57.Wang TC,Hong ZC,Xiong HH,et al.Analysis of monitoring results of pastry food safety in Guangdong province in 2016[J].J Food Saf Qual,2018,9(12):50-57.
[7]王竹天,蒋定国,杨大进,等.2003年~2004年中国食品添加剂监测结果与分析[J].中国食品卫生杂志,2006,18(2):7-11.Wang ZT,Jiang DG,Yang DJ,et al.Analysis of results of surveillance on use of food additives in China during 2003~2004[J].Chin J Food Hyg,2006,18(2):7-11.
[8]洪华,王莉,武中平,等.静态顶空气相色谱-质谱联用法同时测定食品添加剂中9种有机溶剂残留[J].食品科学,2014,35(18):167-171.Hong H,Wang L,Wu ZP,et al.Simultaneous determination of 9 residual organic solvents in food additives by static headspace gas chromatography-mass spectrometry[J].Food Sci,2014,35(18):167-171.
[9]GB 5009.32-2016食品安全国家标准食品中9种抗氧化剂的测定[S].GB 5009.32-2016 National food safety standard-Determination of 13kinds of antioxidants in food[S].
[10]GB 5009.28-2016食品安全国家标准食品中苯甲酸、山梨酸和糖精钠的测定[S].GB 5009.28-2016 National food safety standard-Determination of benzoic acid,sorbic acid and sodium saccharin in food[S].
[11]GB 5009.97-2016食品安全国家标准食品中环己基氨基磺酸钠的测定[S].GB 5009.97-2016 National food safety standard-Determination of cyclamate in food[S].
[12]GB 5009.271-2016食品安全国家标准食品中邻苯二甲酸酯的测定[S].GB 5009.271-2016 National food safety standard-Determination of phthalic acid esters in food[S].
[13]GB 5009.268-2016食品安全国家标准食品中多元素的测定[S].GB 5009.268-2016 National food safety standard-Determination of multi-elements in food[S].
[14]GB 5009.12-2017食品安全国家标准食品中铅的测定[S].GB 5009.12-2017 National food safety standard-Determination of lead in food[S].
[15]GB 5009.11-2014食品安全国家标准食品中总砷及无机砷的测定[S].GB 5009.11-2014 National food safety standard-Determination of total arsenic and inorganic arsenic in food[S].
[16]GB 5009.15-2014食品安全国家标准食品中镉的测定[S].GB 5009.15-2014 National food safety standard-Determination of cadmium in food[S].
[17]GB 5009.123-2014食品安全国家标准食品中铬的测定[S].GB 5009.123-2014 National food safety standard-Determination of chromiumin food[S].
[18]GB 5009.17-2014食品安全国家标准食品中总汞及有机汞的测定[S].GB 5009.17-2014 National food safety standard-Determination of total mercury and organic mercury in food[S].
[19]GB 5009.265-2016食品安全国家标准食品中多环芳烃的测定[S].GB 5009.265-2016 National food safety standard-Determination of polycyclic aromatic hydrocarbons in food[S].
[20]GB 30609-2014食品安全国家标准食品添加剂聚氧乙烯聚氧丙烯季戊四醇醚[S].GB 30609-2014 National food safety standard-Food additive-Polyoxyethylene polyoxypropene pentachlorophenol ether[S].
[21]孙金沅,孙宝国.我国食品添加剂与食品安全问题的思考[J].中国农业科技导报,2013,15(4):1-7.Sun JY,Sun BG.Thoughts about China's food additive and food safety[J].J Agric Sci Tech China,2013,15(4):1-7.
[22]卫生部办公厅关于通报食品及食品添加剂邻苯二甲酸酯类物质最大残留量的函卫办监督函[2011]551号[EB/OL].[2011-06-14].http://www.nhfpc.gov.cn/sps/s3594/201211/2b4831f001a740a48086fad152117286.shtml Letter of the general office of the ministry of health concerning notification of maximum residues of phthalates in food and food additives-letter of general office of the ministry of health[2011]551[EB/OL].[2011-06-14].http://www.nhfpc.gov.cn/sps/s3594/201211/2b4831f001a740a48086fad152117286.shtml
[23]GB 29924-2013食品安全国家标准食品添加剂标识通则[S].GB 29924-2013 National food safety standard-General rules for the marking of food additives[S].
[24]GB 2760-2014食品安全国家标准食品添加剂使用标准[S].GB 2760-2014 National food safety standard-Standards for uses of food additive[S].
[25]李家林,张雪飞,李昊力.特丁基对苯二酚的研究现状[J].广东化工,2014,41(22):92-93.Li JL,Zhang XF,Li HL.Development in synthesis of the edible-oil antioxidant TBHQ and its application[J].Guangdong Chem Ind,2014,41(22):92-93.
[26]Budiawan,Purwaningsih SS,Cahaya DI.The study of DNA adduct8-hydroxy-2?deoxyguanosine(8-OHdG)formation of butylated hydroxyanisole(BHA)and its metabolite ter-butyl hydroquinone(TBHQ)through in vitro reaction with Calf Thymus DNA and 2’deoxyguanosine[C]//Materials Science&Engineering Conference Series.2017:012010.
[27]徐琴,林洪,江志刚,等.高效液相色谱荧光检测法测定食品中的特丁基对苯二酚[J].分析化学,2007,35(6):932-933.Xu Q,Lin H,Jiang ZG,et al.Determination of tert-butyl hydroquinone in foods by high performance liquid chromatography with fluorimetric detection[J].Chin J Anal Chem,2007,35(6):932-933.
[28]段丽爽,李晓萌,周长民,等.复配食品添加剂质量安全的风险识别和控制措施[J].农业科技与装备,2018,(3):78-79.Duan LS,Li XM,Zhou CM,et al.Risk identification and control measures for quality safety of compound food additives[J].Agric Technol Equip,2018,(3):78-79.
[29]杜翠荣,陈学辉,张君,等.2014~2016年全国食品添加剂抽检监测质量分析报告[J].中国食品添加剂,2018,(1):57-63.Du CR,Chen XH,Zhang J,et al.Quality analysis report of China's food additive sampling monitoring from 2014 to 2016[J].China Food Addit,2018,(1):57-63.
[30]尚德荣,宋怿,许玉艳,等.食品中铝的风险评估研究进展[J].中国渔业质量与标准,2013,3(1):6-13.Shang DR,Song Y,Xu YY,et al.Risk assessment of aluminum from dietary exposure[J].China Fish Qual Stand,2013,3(1):6-13.
[31]陈泰炀,胡瑛,张晓惠.塑化剂与食品安全[J].中外交流,2018,(12):6.Chen TY,Hu Y,Zhang XH.Plasticizer and food safety[J].Chin Foreign Commun,2018,(12):6.
[32]丛黎明,胡家庆,李爱师.萘毒性的研究进展[J].中国预防医学杂志,2002,3(3):252-254.Cong LM,Hu JQ,Li AS.Research progress of naphthalene toxicity[J].China Prev Med,2002,3(3):252-254.
[2]朱婕妤.现代技术在食品添加剂检测中的应用与研究[J].食品安全导刊,2016,21:6.Zhu JY.Application and research of modern technology in the detection of food additives[J].China Food Safety Magaz,2016,21:6.
[3]山丽杰,臧秋霞,李向丽,等.影响消费者对食品添加剂风险感知的关键因素识别研究[J].自然辩证法通讯,2016,38(4):103-108.Shan LJ,Zang QX,Li XL,et al.The study of identifying critical factors influencing consumers'perception of food additives[J].J Dialect Nat,2016,38(4):103-108.
[4]陈双燕,翁健,骆立勇,等.2014-2016年临安市食品安全风险监测结果分析[J].实用预防医学,2018,(3):17-20.Chen SY,Weng J,Luo LY,et al.Risk analysis of food additives in Lin'an in 2014-2016[J].Praet Prey Med,2018,(3):17-20.
[5]高学英.2006-2013年邯郸市食品安全风险监测中食品添加剂的监测分析[J].医学动物防制,2014,(10):1069-1073.Gao XY.Monitoring analysis of food additives in food safety risk monitoring of Handan city during 2006-2013[J].J Med Pest Control,2014,(10):1069-1073.
[6]汪廷彩,洪泽淳,熊含鸿,等.2016年广东省糕点食品安全状况监测结果分析[J].食品安全质量检测学报,2018,9(12):50-57.Wang TC,Hong ZC,Xiong HH,et al.Analysis of monitoring results of pastry food safety in Guangdong province in 2016[J].J Food Saf Qual,2018,9(12):50-57.
[7]王竹天,蒋定国,杨大进,等.2003年~2004年中国食品添加剂监测结果与分析[J].中国食品卫生杂志,2006,18(2):7-11.Wang ZT,Jiang DG,Yang DJ,et al.Analysis of results of surveillance on use of food additives in China during 2003~2004[J].Chin J Food Hyg,2006,18(2):7-11.
[8]洪华,王莉,武中平,等.静态顶空气相色谱-质谱联用法同时测定食品添加剂中9种有机溶剂残留[J].食品科学,2014,35(18):167-171.Hong H,Wang L,Wu ZP,et al.Simultaneous determination of 9 residual organic solvents in food additives by static headspace gas chromatography-mass spectrometry[J].Food Sci,2014,35(18):167-171.
[9]GB 5009.32-2016食品安全国家标准食品中9种抗氧化剂的测定[S].GB 5009.32-2016 National food safety standard-Determination of 13kinds of antioxidants in food[S].
[10]GB 5009.28-2016食品安全国家标准食品中苯甲酸、山梨酸和糖精钠的测定[S].GB 5009.28-2016 National food safety standard-Determination of benzoic acid,sorbic acid and sodium saccharin in food[S].
[11]GB 5009.97-2016食品安全国家标准食品中环己基氨基磺酸钠的测定[S].GB 5009.97-2016 National food safety standard-Determination of cyclamate in food[S].
[12]GB 5009.271-2016食品安全国家标准食品中邻苯二甲酸酯的测定[S].GB 5009.271-2016 National food safety standard-Determination of phthalic acid esters in food[S].
[13]GB 5009.268-2016食品安全国家标准食品中多元素的测定[S].GB 5009.268-2016 National food safety standard-Determination of multi-elements in food[S].
[14]GB 5009.12-2017食品安全国家标准食品中铅的测定[S].GB 5009.12-2017 National food safety standard-Determination of lead in food[S].
[15]GB 5009.11-2014食品安全国家标准食品中总砷及无机砷的测定[S].GB 5009.11-2014 National food safety standard-Determination of total arsenic and inorganic arsenic in food[S].
[16]GB 5009.15-2014食品安全国家标准食品中镉的测定[S].GB 5009.15-2014 National food safety standard-Determination of cadmium in food[S].
[17]GB 5009.123-2014食品安全国家标准食品中铬的测定[S].GB 5009.123-2014 National food safety standard-Determination of chromiumin food[S].
[18]GB 5009.17-2014食品安全国家标准食品中总汞及有机汞的测定[S].GB 5009.17-2014 National food safety standard-Determination of total mercury and organic mercury in food[S].
[19]GB 5009.265-2016食品安全国家标准食品中多环芳烃的测定[S].GB 5009.265-2016 National food safety standard-Determination of polycyclic aromatic hydrocarbons in food[S].
[20]GB 30609-2014食品安全国家标准食品添加剂聚氧乙烯聚氧丙烯季戊四醇醚[S].GB 30609-2014 National food safety standard-Food additive-Polyoxyethylene polyoxypropene pentachlorophenol ether[S].
[21]孙金沅,孙宝国.我国食品添加剂与食品安全问题的思考[J].中国农业科技导报,2013,15(4):1-7.Sun JY,Sun BG.Thoughts about China's food additive and food safety[J].J Agric Sci Tech China,2013,15(4):1-7.
[22]卫生部办公厅关于通报食品及食品添加剂邻苯二甲酸酯类物质最大残留量的函卫办监督函[2011]551号[EB/OL].[2011-06-14].http://www.nhfpc.gov.cn/sps/s3594/201211/2b4831f001a740a48086fad152117286.shtml Letter of the general office of the ministry of health concerning notification of maximum residues of phthalates in food and food additives-letter of general office of the ministry of health[2011]551[EB/OL].[2011-06-14].http://www.nhfpc.gov.cn/sps/s3594/201211/2b4831f001a740a48086fad152117286.shtml
[23]GB 29924-2013食品安全国家标准食品添加剂标识通则[S].GB 29924-2013 National food safety standard-General rules for the marking of food additives[S].
[24]GB 2760-2014食品安全国家标准食品添加剂使用标准[S].GB 2760-2014 National food safety standard-Standards for uses of food additive[S].
[25]李家林,张雪飞,李昊力.特丁基对苯二酚的研究现状[J].广东化工,2014,41(22):92-93.Li JL,Zhang XF,Li HL.Development in synthesis of the edible-oil antioxidant TBHQ and its application[J].Guangdong Chem Ind,2014,41(22):92-93.
[26]Budiawan,Purwaningsih SS,Cahaya DI.The study of DNA adduct8-hydroxy-2?deoxyguanosine(8-OHdG)formation of butylated hydroxyanisole(BHA)and its metabolite ter-butyl hydroquinone(TBHQ)through in vitro reaction with Calf Thymus DNA and 2’deoxyguanosine[C]//Materials Science&Engineering Conference Series.2017:012010.
[27]徐琴,林洪,江志刚,等.高效液相色谱荧光检测法测定食品中的特丁基对苯二酚[J].分析化学,2007,35(6):932-933.Xu Q,Lin H,Jiang ZG,et al.Determination of tert-butyl hydroquinone in foods by high performance liquid chromatography with fluorimetric detection[J].Chin J Anal Chem,2007,35(6):932-933.
[28]段丽爽,李晓萌,周长民,等.复配食品添加剂质量安全的风险识别和控制措施[J].农业科技与装备,2018,(3):78-79.Duan LS,Li XM,Zhou CM,et al.Risk identification and control measures for quality safety of compound food additives[J].Agric Technol Equip,2018,(3):78-79.
[29]杜翠荣,陈学辉,张君,等.2014~2016年全国食品添加剂抽检监测质量分析报告[J].中国食品添加剂,2018,(1):57-63.Du CR,Chen XH,Zhang J,et al.Quality analysis report of China's food additive sampling monitoring from 2014 to 2016[J].China Food Addit,2018,(1):57-63.
[30]尚德荣,宋怿,许玉艳,等.食品中铝的风险评估研究进展[J].中国渔业质量与标准,2013,3(1):6-13.Shang DR,Song Y,Xu YY,et al.Risk assessment of aluminum from dietary exposure[J].China Fish Qual Stand,2013,3(1):6-13.
[31]陈泰炀,胡瑛,张晓惠.塑化剂与食品安全[J].中外交流,2018,(12):6.Chen TY,Hu Y,Zhang XH.Plasticizer and food safety[J].Chin Foreign Commun,2018,(12):6.
[32]丛黎明,胡家庆,李爱师.萘毒性的研究进展[J].中国预防医学杂志,2002,3(3):252-254.Cong LM,Hu JQ,Li AS.Research progress of naphthalene toxicity[J].China Prev Med,2002,3(3):252-254.
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